Cantonese Style Fried Noodles is one of my favorite styles of fried noodles. I like the crisp noodles soaking up the smooth egg-based sauce. This dish is especially delicious accompanied with some Pickled Green Chilies. The noodles can come in several forms – yee meen dried egg noodles), hor fun (flat cut rice noodles), or yin yong (a combination of flat cut rice noodles and thin rice noodles).Yee meen is a kind of yellow noodles that is usually sold dried, in plastic packages. Some come pre-fried in little bricks. Here in the US, the most common variety found is pancit canton made in the Philippines. I like to crisp up these noodles by pan frying it for a few minutes.

Fresh flat cut rice noodles known as hor fun (in Cantonese) or koay teow (in Fujianese) are soft, white noodles. Over here, they come in 2-pound packages and are made in California. The tricky part about these noodles is that they tend to clump together during frying. It helps if you are willing to use a little more oil in the frying. These fresh noodles may be substituted with dried flat cut noodles if they are not available in your area. Dried noodles need to be boiled or soaked in warm water to rehydrate.

Thin rice noodles also known as maifun (in Cantonese) or beehoon (in Fujianese) are easily available. These can be rehydrated by soaking in cold water for 15 to 20 minutes.

With the various options available, pick your choice or have a combination of the different types of noodles. It is a matter of preference but they are all delicious. The recipe below has instructions on how to prepare each type of noodles.

Now, let us start cooking! I have chosen to show the step-by-step pictorial instructions for this Cantonese Style Fried Noodles using yee meen but the printable recipe has instructions for the the other noodles as well.

In the same pan, heat remaining 2 tablespoons of oil. Sauté garlic for about 1 minute. Add marinated shrimp and chicken and fry for 2 to 3 minutes.

Add chicken stock and bring to a boil. Season with salt.

Add choy sum and corn starch mixture. When stock comes back to a boil and thickens, stir in egg and immediately turn off heat.

Pour sauce over noodles. Let it sit for 1 to 2 minutes.

Serve with pickled green chilies or cut red chilies in soy sauce.

NOTES

** May be substituted with 6 oz (170g) dried thin rice noodles and 6 oz (170g) dried flat cut rice noodles. Soak thin noodles in water for 15 minutes. Drain. Bring a large pot of water to boil. Turn off heat and soak flat cut noodles in boiling water for 10 minutes. Drain. Mix in a teaspoon of vegetable oil to prevent sticking.Heat 2 tablespoons vegetable oil in a wok or large pan. Add drained thin rice noodles. Fry noodles with 1 teaspoon soy sauce until slightly crispy, about 4 to 5 minutes. Remove and set aside. Repeat with flat cut rice noodles.**You can also use 1½ lbs (675g) fresh flat cut rice noodles. Place rice noodles in a large microwavable dish and microwave on high for 3 minutes to loosen up noodles. Remove and separate noodles into strands. Heat a large pan with 2 tablespoons oil. Fry noodles with 1 tablespoon soy sauce until slightly crisp, about 4 to 5 minutes. Here are the 3 out of the 4 different kinds of noodles used in this recipe - pancit canton, maifun (dried thin rice noodles), and hor fun (fresh flat cut rice noodles).

This version uses a combination of fresh flat cut rice noodles and dried thin rice noodles. It is popularly known as Cantonese Style Fried Yin Yong. Do give all the different versions a try. They are all equally tasty.

NOTE: This post was updated on November 22nd, 2014 with new pictures. Some minor changes were made to the recipe.

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Comments

I like this post, you always give us so much information on what you are making. The photos really help to follow along on how you made it…You can use any one of the noodles that you have pictured here? This is what you can find in your area? So you make this often I gather? 😀 This looks so good and worth trying!

Yes Lyndsey, you can use any one of the noodles pictured here. I like them all as they are delicious in their own way. The dried noodles are easily available in my area but the supply for the fresh flat cut noodles is a little erratic.

This is my fav yee meen besides the hor fun! My Dad used to cook hor fun for us but not now anymore… 🙁
Maybe I could surprise him with this recipe of yours! Tks for sharing this delicious recipe! 😀
Have a great weekend! ^.^

My goodness so many choices of goodies here, Biren. Is the last dish the same as the Chow Fun noodle that you’ll find mostly on fastfood joints here in the U.S? Your noodle dishes are making me hungry. I’m gonna make some this weekend. Thank you Biren. 🙂

Chow fun is a Cantonese term meaning fried noodles. Any kind of noodles may be used. Over here in the US, chow fun is usually made with slightly crispy noodles as oppose to lo mein where soft, fresh noodles are used.

Hi Biren, I’ve always been curious about all the different kinds of noodles available, thanks for shedding some light on that subject for me. I would like to experiment with the variety that I see at my market, thanks for this wonderful recipe;-). Have a nice weekend!

Oh so yummy. Love that eggy sauce. I can’t make up my mind which one to choose. You are so well versed with all the different terms for noodles. I am so lost. I am so surprised that you use pancit canton also.

Chinese food is amazing – so many kinds of noodles, way more kinds than Japanese noodles! I usually can’t pick which noodles I like because everything is unique and good! Your Cantonese style fried noodles look good – I was just talking with my mom about this dish as she was craving for it at a Chinese restaurant we went today and they didn’t have this menu (it was Shanghai style). I will keep this recipe for future reference. Thanks for sharing!

Great post Biren – so informative especially for anyone confused about asian noodles. I love Cantonese style noodles and this looks so good! Every year my mother will grumble about how untraditional I am because I want beef hor fun for my birthday instead of the traditional birthday noodles LOL

Enjoy your visit to Black Hills… I just got back a few weeks ago, just beautiful… Hit Deadwood and the Naked Winery is so much fun (and not what it sounds like!

Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do, so many photos makes it seem like anyone can replicate the recipe!

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I made this tonite & I will definitely make it again, but with different type of noodle. Next time I would use rice stick noodle or flat rice noodle, or will probably even try the real Yee Mee (I used Pancit noodle this time, but i actually saw Yee Mee in the market)
The sauce was really good, but I am not too crazy about the Pancit noodle. The pancit noodle get kinda “hard” instead of crispy after being fried and it didn’t seem to compliment hence to bring out the good flavor of the sauce, rice noodle might be better since rice noodle is more delicate, doesn’t have any flavor on it’s own & absorbs sauces better.
Overall, this recipe is a keeper 🙂 Thanks for sharing it with us.

The pancit canton can be a little hard and you do have to fry it well so that it can soften in the sauce. It is of course best to use yee meen if you can find it or rice noodles. I am glad though that you enjoyed the sauce. Thanks for coming back to let me know. 🙂

BTW, I will be making another type of noodle using pancit canton soon. 🙂